This recipes combines everything that is good about breakfast into one yummy mixture you’ll love. It’s so easy to put together and is great for serving a crowd. The leftovers are wonderful as well.
24 ounce bag shredded hashbrowns
1 tablespoon onion, finely chopped
2 cups diced ham
2 cup shredded cheddar cheese
1 cup shredded mozzarella
¼ cup fresh parsley, chopped
1 cup evaporated milk
1 teaspoon salt
1 teaspoon black pepper
1 pound cooked bacon
Grease the slow cooker. Mix the hashbrowns and onions in a bowl and spread half the mixture in the slow cooker. Scatter 1 cup of ham over the hashbrowns. Combine the cheeses with the parsley and sprinkle ½ the mixture over the ham. Add one more layer in the same order. Whisk the eggs, evaporated milk, salt and pepper together in a bowl and pour into the slow cooker. Cover and cook on low for about 5 hours. About 15 minutes before serving, place the bacon on the casserole, cover and cook and additional 15 to 20 minutes, or until the bacon is warm.